Rustic and provincial dishes are very appealing to me. I enjoy the rough edges and textures. This tomato soup has all the right elements; smooth, with bits of chunky vegetables and cheese covered croutons to soak up some of the delicious bisque. I can imagine being served this dish in an Italian or French country village.It makes a wonderful appetizer, and hearty enough as an entrée. It can be made light and vegan by leaving out the cream.
|Provincial Tomato and Canellini Bean Bisque|
- 1 28 ounce can crushed fire roasted tomatoes
- 2 cups water
- 1 15 ounce can Canellini or white kidney beans
- 2 red peppers, roasted, washed, seeded and pureed
- 1 medium onion, chopped (1 heaping cup)
- 2 x 4 Parmesan rind
- 2 tablespoons olive oil
- 1 ½ tablespoon fresh garlic, minced (about 4 cloves)
- ½ cup celery, diced
- ½ - ¾ cup cream
- 2 bay leaves
- 2 teaspoons fresh oregano, chopped fine (1/2 teaspoon dried)
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon smoked sweet paprika
- 1 teaspoon sugar
- pinch of red pepper flakes
- Place the olive oil in a large pot over medium heat.
- Add the onion, celery and sauté for 5-7 minutes.
- Add all of the remaining ingredients except for the cream and Cannellini beans.
- Bring to a boil and then reduce heat until you have a slow simmer.
- Add the Parmesan rind to soup.
- Allow to simmer for 20 minutes or more.
- Remove 3 cups of the soup and place into a blender, or, using a submersion blender, puree until smooth and then return to the pot (be sure not to put the Parmesan rind into the blender).
- Add beans and cream.
- Heat through and serve.
- 1 French baguette or Italian loaf
- 2 cups Gruyere cheese, grated
- Preheat broiler.
- Cut 2 slices of bread for each serving of soup.
- Sprinkle some of the cheese on each slice of bread.
- Season with salt and pepper.
- Place bread under broiler until the cheese is bubbling and the bread begins to brown.
- Remove from oven and serve on top of soup.